Roasted Chicken Legs and Cauliflower with Yogurt
This is a really simple weeknight dinner type of dish - but I wouldn’t have any qualms about serving this to guests. Coat chicken, cauliflower, and some quartered shallots in a warm spice mix and put it in the oven - 40 minutes later, you have dinner! An herby greek yogurt with bright lemon and garlic cuts the heat and adds a tangy contrast.
The chicken here is marinated in a spicy rub as much as a day ahead, if possible, or even just an hour. If you don’t have the forethought to do it earlier, just rub it on and under the skin for maximum flavor when you’re ready to cook. The dregs of the marinade coat the cauliflower and shallots, continuing our simplicity theme. Cauliflower is a nice vehicle for the spices, but you could substitute broccoli or maybe even zucchini in the summer.
I found this quite filling on its own, but if you want to round it out, feel free to double the marinade and toss some potatoes (fingerlings, chopped yellow potatoes, chopped sweet potato) in with the rest of the vegetables. Rice (maybe mixed with some parsley and lemon zest) would be another great option to bulk this out.
Roasted Chicken Legs and Cauliflower with Yogurt
Time: 1 hour || Servings: 4 || Source: Adapted from Yossy Arefi at NYT
Coriander, ground - 1 tsp
Smoked paprika - 1 tsp
Red pepper flakes - 1/2 tsp
Olive oil - 3 tbsp
Chicken legs, bone-in, skin-on - 4
Cauliflower - 1 small head, about 1 1/2 lb
Shallots - 3
Greek yogurt - 1 cup
Mint - 2 tbsp, chopped
Cilantro - 2 tbsp, chopped
Lemon juice, freshly squeezed - 2 tbsp
Garlic clove - 1
Up to a day before you plan to cook, marinate the chicken. In a container with a cover large enough to hold the chicken (or a gallon bag), combine 1 tbsp of olive oil with the coriander, smoked paprika, and red pepper flakes. Add a generous pinch of salt and several grinds of pepper. Add chicken and coat it well in the marinade. If you’re using a gallon bag, push the air out of the bag and seal, and then vigorously rub the chicken to coat it. Refrigerate chicken until you’re ready to cook.
Note: If you don’t get this done the day before, you can rub the marinade on and under the skin to help the flavors soak in - in any case, it’ll still taste great.
When you’re ready to cook, heat the oven to 425°F. Peel the shallots and cut into quarters. Separate the cauliflower into florets no bigger than 2 inches.
Take the chicken out of the marinade and place on a sheet pan. Add another 2 tbsp of olive oil to the container that held the chicken. Toss the cauliflower and shallots in the olive oil, adding a pinch each of salt and pepper, then distribute onto the sheet pan around the chicken.
Place pan in the oven and roast for 40 minutes. Check about halfway through and give the vegetables a stir. The chicken is done when it’s browned and cooked through (165°F). This might be a little before the time is up - if that’s the case, pull the chicken out and cover to keep warm, and let the vegetables continue to roast until tender.
Make the yogurt sauce - this could be done ahead in the day, or while the chicken’s cooking. Whisk together the yogurt, mint, cilantro, and grated garlic. Add lemon juice, a pinch of salt and pepper, then taste and adjust.
Serve topped with juices from the sheet pan, a squeeze of lemon, a few cilantro leaves, and a large dollop of yogurt sauce.